Yogurt Cake (Gâteau au Yaourt)
A classic French household cake, the Gâteau au Yaourt is renowned for its simplicity, moist texture, and delightful versatility. Often the first cake children learn to bake, it's a comforting treat perfect for breakfast, goûter (afternoon snack), or a light dessert. The Gâteau au Yaourt is a quintessential French comfort cake, deeply embedded in family culinary traditions. Its unique charm lies in using the empty yogurt pot as the primary measuring tool, making it incredibly accessible and a common first baking project for children across France. This humble yet delicious cake symbolizes home baking and the joy of simple, shared pleasures.
Ingredients
- 1 pot (125g / 4.4 oz) Plain yogurt (full-fat recommended)
- 2 pots (using the empty yogurt pot as measure) Granulated sugar
- 3 pots (using the empty yogurt pot as measure) All-purpose flour
- 3 Large eggs
- 0.5 pot (using the empty yogurt pot as measure) Vegetable oil (neutral like canola or sunflower)
- 1.5 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour an 8-inch (20 cm) round cake pan or a standard loaf pan.
- 2
In a large mixing bowl, empty the plain yogurt. Use this empty pot as your measuring tool for all subsequent ingredients.
- 3
Add the granulated sugar and eggs to the bowl with the yogurt. Whisk vigorously until the mixture is pale and well combined.
- 4
Gradually add the flour, baking powder, and pinch of salt to the wet ingredients, mixing gently until just combined and no lumps remain. Be careful not to overmix.
- 5
Pour in the vegetable oil and vanilla extract. Fold them into the batter until fully incorporated, resulting in a smooth, pourable consistency.
- 6
Pour the batter evenly into the prepared cake pan.
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
- 8
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 9
Once cooled, dust with powdered sugar if desired, slice, and serve.
Chef's Tips
- •Storage: Store Gâteau au Yaourt in an airtight container at room temperature for up to 3-4 days to maintain its moist texture. For longer storage, it can be refrigerated for up to a week or frozen for up to 3 months (thaw overnight in the fridge).
- •Substitutions & Variations: Feel free to substitute the vanilla extract with lemon zest, orange blossom water, or almond extract for different flavor profiles. You can also fold in chocolate chips, fresh berries, or chopped nuts for added texture and taste.
- •The Yogurt Pot Secret: The charm of this recipe is using the yogurt pot as a measuring cup, making it incredibly simple and accessible, especially for beginner bakers or children. Any plain 125g (4.4 oz) yogurt pot will work perfectly as your measuring tool.
- •Achieving a Perfect Dome: For an even dome, start with a slightly higher oven temperature (e.g., 190°C/375°F) for the first 10-15 minutes, then reduce it to 180°C/350°F for the remainder of the baking time.
Recommended Equipment
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